Questions tagged [pasta]
Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.
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What aspects define how present the garlic taste in an aglio e olio pasta becomes?
In Italy I ate aglio, olio e peperoncino spaghetti which had a strong tasting sauce that I really liked.
When I make it at home, it becomes slightly bland unfortunately (e.g. using this recipe ...
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Help recalling the name of a recipe?
While in Europe I frequently cooked this wonderful pasta recipe someone there recommended to me, but I've tragically forgotten the name! It started with spaghetti and the second word started with an ...
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Is poaching a Rotolo necessary when the filling is entirely pre-cooked?
I recently made Marcella Hazan's "Spinach and Ricotta Rotolo" (pg. 224-227) where you're basically making a jelly roll composed of a pasta sheet wrapped around a spinach and cheese filling. ...
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Pasta Bar for 250 people
My ladies church group has been asked to cater a wedding dinner. It is a pasta bar for 250 people- 3 kinds of pasta, 3 sauces, 3 toppings (broccoli, chicken, cheese), salad and bread. My question is ...
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Why is it important to fold the dough three times before running it through a pasta machine?
I have been told to fold fresh pasta when making fresh pasta. Why is it important to fold the dough three times before running it through the pasta machine?
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Is the foam on pasta water significantly more starchy than the rest of the water?
Often while cooking pasta I will take out some pasta water to incorporate into my sauce. The purpose is to transfer starches into the sauce to thicken and bind it.
Is it better to repeatedly skim the ...
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Should freshly made egg-free lasagna sheets be dried before use?
I've made lasagna sheets before, using eggs and semolina flour (one full egg to two yolks, and enough flour for a very dry dough). These sheets worked well, placed directly into the lasagna without ...
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Does simmering, boiling or roiling boiling water while cooking makes a difference? [duplicate]
So I've seen a few cooking styles when it comes to cooking things in high temperature water. You have people that blast heat at max and get the water to roiling boil, you have people that bring the ...
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Is there an official name for the pasta in between carbonara and cacio e pepe?
Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.
You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
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How can you cook a Spaghetti Carbonara sous-vide?
I'm looking to make my first sous-vide Spaghetti Carbonara. My thinking is that it would be impossible to cook everything in the same pouch together as the dried pasta would not rehydrate. The current ...
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Good salt:water ratio when boiling pasta
I have found that when adding salt just before adding pasta, that more is better.
But how much is too much?
What is a good ratio of salt to water when cooking pasta?
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Can you replace red wine with apera/sherry in a ragout sauce for lasagne?
I am trying to make this lasagne recipe.
I have apera¹ in my pantry, which I bought to make stroganoff. Can I use this in place of red wine in the recipe? It may be sacrilegious, but I do not want to ...
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Miracle whip vs. Mayonnaise for Pasta or Potato salad
I am wondering if anybody knows if Miracle whip adds more moisture to your pasta salad vs Mayo. Mine always seems to be swimming in liquid a day later. Also I was thinking that boiling the pasta a ...
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Why does my IKEA pasta pan take so long to cook pasta?
I have a dedicated stainless steel pasta pan (well I assume that is what IKEA intended it for). It comprises of a pan, unventilated lid and a perforated liner which is designed to be lifted up by the ...
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How to make Kraft Mac and Cheese Like Ihop
Ihop recently stopped serving their Kraft Mac and Cheese in my area. I have made Kraft Mac and Cheese myself from the box following the instructions, but it never takes as good as the mac and cheese ...
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